Chicken and Halloumi Shawarma

Meanwhile, halve and peel the red onion, then cut each half into 3 wedges.

Pop the chicken thighs and onion onto another large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper. Toss to coat, then arrange in an even layer.

Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

While everything cooks, pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it. Add it to the chicken baking tray and roast until soft, 10-12 mins. 

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pop the roasted garlic and yoghurt into a small bowl, season with salt and pepper, then mix together and set aside.

Meanwhile, drain the halloumi, then cut it into 3 slices per person.

Halfway through the chicken cooking time, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat.

Meanwhile, trim the baby gem, quarter, then separate the leaves.

Cut the tomato into 1cm chunks and pop into a medium bowl with the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.

When everything's almost ready, pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.

Remove the cooked chicken and onion from the oven, then use two forks to pull the chicken apart into shreds.

Add the lettuce to the bowl of tomatoes and toss in the dressing.